Thai Curry Fish Cakes

This authentic Thai fish cake is one of my favourite Thai dishes. The taste of the fish cakes were great when they came out straight from my frying pan. I cooked the Spicy Thai Eggplants to go with it. I didn’t realize the eggplants and fish cakes were very good partners until I tried the other day. The Thai sweet and chili sauce was a must to add a kick, of course. How can we make bouncy and springy fish cakes? I used to follow my mother’s secret trick to make all kinds of fish cakes.
Thai Curry Fish Cakes (Printable recipe)

Ingredients:

350 gm white fish fillet (e.g. mackerel, or sea bass)

1 1/2 tsp fish sauce

1 tsp palm sugar or brown sugar

2 cloves garlic, minced

1 egg yolk

pepper, to taste

1 Tbsp red curry paste (Mae Ploy brand)

1 stalk spring onion, finely sliced

1 stalk lemon grass, finely chopped

2 fresh kaffir lime leaves, finely shredded

1 Tbsp coriander (cilantro), finely chopped

Thai sweet & chili sauce, to taste

Method:

In a food processor, put in fish, fish sauce, sugar, garlic, egg yolk, pepper and red curry paste and process to a thick paste. Transfer to a bowl, add spring onion, lemongrass, lime leaves and coriander. Stir in only one direction (clockwise or anticlockwise) and combine well, until you feel it’s elastic and hard to stir further.

These were really good, and easy! Took your suggestion and served with Eggplant, and it was a fabulous meal, even without the Kaffir lime leaves! I'll never buy store bought crab cakes again! So glad I discovered your blog.

I just made these and they were lovely, very authentic tasting! thanks for sharing.Oh I used green curry paste instead, and another green onion instead of the lemon grass. They were very good even with these substitutes

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